The Protein Brewery receives commercialization grant from EU to accelerate Fermotein®
This development underscores Europe‘s push toward precision fermentation for food security and climate resilience, as Fermotein® offers 50% protein, 20% fiber, and a lower environmental impact than soy or pea isolates.
NETHERLANDS – The Protein Brewery, together with a consortium of partners, has secured a €568,742 (US$662,842.15) commercialization grant from EIT Food, an initiative supported by the European Institute of Innovation and Technology (EIT), a body of the European Union.
The funding is aimed at fast-tracking the development and market entry of Fermotein®, an innovative mycoprotein designed to meet the growing demand for sustainable, nutritious, and versatile food ingredients.
Fermotein® is produced through precision fermentation and is rich in complete protein, dietary fiber, and essential micronutrients.
Produced via a low-cost, low-carbon fermentation process at the company’s Breda pilot plant, Fermotein® transforms low-nutritive crops into a versatile, neutral-tasting powder ideal for protein drinks, nutrition bars, non-dairy yogurts, baked goods, and snacks, without the need for masking agents.
The Protein Brewery will lead the project in collaboration with NIZO Food Research, Wageningen Food & Biobased Research, and an international food industry partner.
This consortium brings together expertise in food science, biotechnology, and commercialization, ensuring that Fermotein® can be scaled efficiently and introduced to global markets.
Health & Nutrition Research will be led by NIZO, which will perform an Infogest digestibility study, and Wageningen Food & Biobased Research, who will conduct a human clinical trial focusing on the potential to reduce post-prandial glucose response and stimulate GLP-1 naturally.
In collaboration with TNO, the effect of Fermotein® on the ex-vivo GLP-1 response and the possible prebiotic effects of Fermotein® will also be investigated.
Product Development & Commercialization will be led by The Protein Brewery and its industry partner and will concentrate on optimizing particle size to deliver smoother textures and an enhanced sensory experience for spreads, creams, bars, and other applications.
Building on a recent €30 million Series B round from investors including Novo Holdings (makers of Ozempic) and the Dutch government, this grant accelerates regulatory milestones and market entry, with Fermotein® already GRAS-approved in the US and Singapore, and a positive EFSA opinion secured for EU novel food status.
This development underscores Europe’s push toward precision fermentation for food security and climate resilience, as Fermotein® offers 50% protein, 20% fiber, and a lower environmental impact than soy or pea isolates.
Early adopters, including allergen-free ingredient firms and distributors, are launching Fermotein®-fortified ready-to-mix products, bakery items, and tortilla chips, capitalizing on its clean-label appeal and natural sensory profile.
As global protein needs surge, driven by population growth and dietary shifts, the grant equips The Protein Brewery to unlock new applications, from metabolic health formulations to sustainable supply chains, reinforcing its role in redefining the food ecosystem.
In the competitive alt-protein landscape, this funding bridges R&D to revenue, mirroring trends in which fungi-based ingredients are gaining traction for their efficiency and versatility in addressing nutritional gaps.
With customer launches imminent in key markets, The Protein Brewery exemplifies how targeted grants propel biotech from lab to shelf, fostering innovation in high-growth categories like active nutrition and GLP-1 companion foods.
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